bake-and-take peach coffeecake

Categories
All newly t
Breakfast
Dessert
Yield
1 Servings
MeasureIngredient
4 cups Flour
2 cups Sugar
2 larges Eggs
4 teaspoons Baking powder
½ cup Butter or margarine
4 tablespoons Milk or cream
3 pounds Sliced peaches
1½ cup Flour
½ cup Butter or margarine
1 cup Sugar

TOPPING

Mix together flour, sugar, eggs, baking powder, butter and milk with hands to make a smooth dough. If dough does not stick together, add 1-3 tablespoons more milk. Put three quarters of the dough mixture into a greased 12x18 inch edged cookie sheet or jelly roll pan. Roll with rolling pin or press with hands to cover entire pan including edges. Cover dough with peaches and sprinkle with a little sugar.

To make topping, combine flour, butter and sugar into a crumb mixture.

Sprinkle over dough. Roll rest of dough into strips and cover peaches with a lattice top. (I have put the crumbs on the peaches and also the strips over the peaches and then the crumbs. I also added a little almond flavoring to the peaches.) Bake at 350 for 40-50 minutes.

Recipe by: Quick n Easy June 1997 Posted to MC-Recipe Digest V1 #644 by L979@... on Jun 12, 1997

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